Chilled foods: A Comprehensive Guide (3rd Edition) (Woodhead by Martyn Brown

By Martyn Brown

The key standards for chilled foodstuff items are quality and microbiological defense on the aspect of intake. the 1st version of "Chilled foods" quick confirmed itself because the commonplace paintings on those concerns. This significant re-creation strengthens that popularity, with commonly revised and improved insurance (including greater than ten new chapters) and demanding participation from these within the chilled foodstuff to extend the publication's relevance to practitioners.

The advent discusses key traits and impacts within the chilled meals marketplace. half one explores the severe value of uncooked fabric choice and packaging fabrics in ultimate product caliber, with elevated assurance of specific elements comparable to fish, cheese and chook and a brand new contribution on chilled foodstuff packaging fabrics and applied sciences. half specializes in applied sciences and tactics within the offer chain, with completely new chapters on refrigeration, garage and shipping and non-microbial dangers similar to allergens, between others. along are up-to-date chapters at the very important issues of hygienic layout, cleansing and disinfection and temperature tracking and size. half 3 covers microbiological dangers, with new chapters on predictive microbiology and traditional and swift analytical microbiology. the ultimate half includes 3 new chapters dedicated to crucial concerns in protection and caliber administration, similar to shelf-life, caliber and buyer acceptability. a unconditionally up to date bankruptcy on laws and standards completes the volume.

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Extra resources for Chilled foods: A Comprehensive Guide (3rd Edition) (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Sample text

Cauliflowers are often presented in dishes, ready cut into florets. Varieties differ in the ease with which they can be cut up and the size of florets produced (Bedford and Bond, 1992). For chopping or dicing, large size vegetables are required and the overall yield of prepared product, after wastage, is an important consideration. Large cabbages are specified for processing, such as coleslaw production, and the total yield of ‘cabbage shreds’ is the major concern. This need for large units contrasts with retail sale where smaller varieties are required.

Generally in the UK and Europe, chilled foods are delivered from manufacturers to retailers’ regional distribution centres (RDCs) and these RDCs then supply product directly to retail stores. RDCs are large, about 65 000 square metres with 100 or more loading bays, 10 000 pallet racking locations and 15 000 order picking locations, operating 24 hours per day, 364 days a year. Many RDCs operate on a wave system where each manufacturer is assigned a timed window for delivery. An RDU may, in turn, deliver to up to 750 stores.

Within a species, natural variation gives rise to groups of individuals with small but definite differences, which are known as ‘varieties’. When variation is brought about by human intervention, such as plant breeding, then botanists term the products ‘cultivars’. However, in common parlance the term ‘variety’ is used for the man-made products of plant breeding as well. When selecting raw material for particular processes and products, one of the most important criteria under human control is the choice of suitable varieties.

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